PIEDMONTESE BEEF STEAK TARTARE (Battuta di Manzo alla Piemontese)

Piedmontese beef steak tartare is the most classic Italian tartare, originally from Piedmont. As opposed to the delicious French tartare, the Italian tradition wants the meat seasoned just with olive oil, lemon, salt, and pepper: this is to taste the original flavor of the beef. Piedmontese beef steak is a perfect appetizer for a holiday dinner, but also a light lunch. The very important thing is to choose a prime quality cut of meat!

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2 Lb (900 g) Eye of Round beef or Tenderloin

As needed shaved Parmigiano Reggiano cheese

1/2 head green salad

1 lemon

8 tbsp extra-virgin olive oil

1 dash black pepper

to taste table salt

PIEDMONTESE BEEF STEAK TARTARE RECIPE

To avoid any foodborne risk, I strongly suggest you freeze the meat 3 days before preparing the tartare. After this time, thaw the meat in the fridge and use it as soon as possible.

Trim the meat and discard any trace of fat, then mince with a knife: the size of the beef pieces depends on your taste. Now, season the meat with extra-virgin olive oil, lemon juice, black pepper, and salt. Finally, shape the tartare into 4 balls, garnish with shaved Parmigiano Reggiano, and serve immediately along with a green salad.

Did you like this recipe? please click here, leave a comment and vote 5 stars!
This simple action help the growth of this blog and make very happy 🙂

PIEDMONTESE BEEF STEAK TARTARE RECIPETo avoid any foodborne risk, I strongly suggest you freeze the meat 3 days before preparing the tartare. After this time, thaw the meat in the fridge and use it as soon as possible.Trim the meat and discard any trace of fat, then mince with a knife: the size of the beef pieces depends on your taste. Now, season the meat with extra-virgin olive oil, lemon juice, black pepper, and salt. Finally, shape the tartare into 4 balls, garnish with shaved Parmigiano Reggiano, and serve immediately along with a green salad.